Thai Chicken Salad

• 14 cup light soy sauce
• 1 tablespoon sugar
• 2 tablespoons peanut butter
• 2 garlic cloves
• 2 teaspoons ginger, crushed
• 2 teaspoons hot chili paste
• 14 cup oil
• 4 cups chicken breasts, cooked, shredded
• 14 cup radish, grated
• 4 cups napa cabbage, shredded
• 18 cup cilantro, minced
• 1 cup carrot, coarsely grated
• 1 cup bell pepper, julienne
• 12 cup red onion, thinly sliced
• 2 cucumbers, julienne
• 13 cup peanuts, coarsely chopped
• 5 ounces rice noodles, cooked

1. blend all but oil.
2. add oil slowly.
3. plate.
4. put noodles on plate.
5. toss salad stuff with dressing save some for side.
6. top with peanuts.

soy sauce, sugar, peanut butter, garlic, ginger, hot chili paste, oil, chicken breasts, radish, cabbage, cilantro, carrot, bell pepper, red onion, cucumbers, peanuts, rice noodles

Taken from www.food.com/recipe/thai-chicken-salad-503026 (may not work)